El Salvador is one of Central America’s smallest countries but produces some of its most refined coffees. The nation’s volcanic landscape, long history of coffee cultivation, and a handful of dedicated multi-generational farming families have kept Salvadoran coffee at the forefront of specialty. El Salvador is particularly notable for its cultivation of heirloom Bourbon — a variety that many roasters consider among the sweetest and most balanced in the coffee world.
Major growing regions
- Santa Ana (Apaneca-Ilamatepec) — Western volcanic highlands. Home to many of the country’s top farms. Sweet, complex, balanced.
- Chalatenango — Northern highlands near the Honduran border. Bright acidity, delicate florals.
- Usulután (Tecapa-Chinameca) — Eastern volcanic range. Rich body, chocolate, fruit.
- La Libertad — Central highlands near San Salvador. Balanced, medium-bodied.
Varieties
El Salvador’s variety landscape is a major part of its appeal:
- Bourbon — the country’s flagship variety. Sweet, balanced, caramel, and stone fruit.
- Pacamara — a hybrid of Pacas and Maragogipe, created at El Salvador’s ISIC research institute. Large beans, complex acidity, tropical fruit, herbal notes. A competition darling.
- Pacas — a natural Bourbon mutation discovered in El Salvador. Clean, sweet, slightly less complex than Bourbon.
In the cup
- Bourbon lots — brown sugar, caramel, red apple, balanced acidity, silky body
- Pacamara lots — tropical fruit, floral, herbal complexity, full body
- General character — sweet, balanced, approachable yet capable of great complexity
- Primarily washed and honey processing
